Recipe To Help The Philippines

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.
Prayers, thoughts for the residents of the Philippines as they continue to deal with the aftermath of typhoon Haiyan. The typhoon, one of the largest to ever hit, has killed at least 10,000 Friday. 

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.


Thank you for making a difference.

Easy Schnitzel™

This is perfect for a quick meal. I've used bread crumbs but you can also use your favorite gluten free products or even crushed saltines too. 

4  boneless, skinless: chicken breasts/ thighs

3/4 - 1 c. bread crumbs

1 - 2 eggs

1/8- 1/4 tsp each: salt, pepper

1 - 2 T olive oil 

1/2 tsp dried parsley 

Pinch of paprika

In a shallow dish combine: eggs, salt, pepper, parsley and paprika.. Mix with fork.

Pour breadcrumbs in a separate dish.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.

Dredge both sides of chicken in egg. Dredge both sides of chicken in bread crumbs. Repeat process with remaining chicken. 

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4

Express Eggs™

This is an excellent idea for a very quick breakfast or anytime. Feel free to use what fillings desired. 

2 eggs 
1 - 2 T butter (enough to coat bowl)
1/8 - 1/4 tsp each: salt, pepper
1/4 tsp dried parsley
1 clove garlic crushed diced
1/2 - 1 tsp each: shredded cheese, diced bell pepper, diced onion, diced tomato

Grease a microwave safe bowl with the butter. Crack 2 eggs in bowl and stir with a fork for 10 - 15 seconds. Add salt, pepper, garlic, parsley, cheese and vegetables.

Place bowl in microwave and microwave for 70 - 90 seconds or until done. 

Serves 1.

Beer Steak ™

They say the key to a mans heart is through is stomach. This recipe will please any man.

1/2 - 1 c  beer approx

2  8 oz steaks

1/8- 1/4 tsp each: salt, pepper

1 clove garlic, crushed, chopped

juice of 1 lime

Salt and pepper both sides of steaks. 

Heat skillet to medium high heat. Reduce heat and place steaks in skillet. Carefully pour 1/2 of beer into skillet, add garlic and squeeze some of the lime juice over steaks. Cook for 5- 10 minutes on 1 side.  Flip steaks over on other side. Pour rest of beer as needed into skillet. Squeeze lime over steaks and cook for 5 - 10 min more or until done. 

Serves 2.

Twice Cooked Chicken Tacos ™

This is an easy recipe for a quick dinner or even lunch. I've used chicken tenders but you can even use chicken breast or chicken thighs instead. 

Filling

1 lb boneless skinless chicken tenders 
1/8 - 1/4 tsp each: ground pepper, salt 
1- 2 T olive oil (enough to coat bottom of pan) 
1 tsp each: fresh or dried cilrantro ( parsley), Worcestershire sauce
1 clove garlic crushed chopped
2 T fresh lime juice
1/8 tsp red pepper flakes 
Pinch of turmeric (optional)
1/2 c diced onions
1 c salsa

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside.  


In a shallow bowl combine, chicken tenders, lime juice, salt, pepper, Worcestershire sauce, garlic, cilantro, red pepper flakes and turmeric. Toss to coat both sides. Cover and let marinate in the refrigerator for a few hours. 

Heat skillet on medium high heat, reduce heat and add oil. Place chicken in pan and cook on 1 side for 4- 6 minutes.  Flip chicken over and cook on other side for 4-6 minutes more or until done.

Remove chicken from pan and let rest for a few minutes before shredding.  With clean hands or clean forks shred chicken.  

Heat skillet to medium heat. Combine shredded chicken, salsa and onions to skillet. cook for 4 - 7 min. or until heated. 

Scoop into taco shells and and top with your favorite fixings.

Serves 4.

Wandering Taco™

This is my version of the tailgate classic. I've used ground round but you can use turkey for even vegan meat if desired. 

1 lb ground meat ( lean Beef)
1 T olive oil 
1/2 c  chopped onion
1/8 c chopped bell pepper

1/8 - 1/4 tsp  each: salt, pepper 

1  c salsa 

1 clove garlic (chopped, crushed)

1/8 tsp red pepper flakes
1/4 tsp chopped cilantro

1 lime, juice and zest

1 10 oz package corn chips

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Heat saute pan over medium high heat. Reduce heat to medium and add oil. if needed. Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat. Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Pour corn chips into bottom of 4 bowls. Spoon meat mixture over corn chips. Top with your favorite fixings. 

Serves 4. 

Baja Shrimp ™

This is a great shrimp dish for summer or anytime.

1 lb shrimp 
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
1 - 2 T olive oil
1 tsp Worcestershire sauce
1 T tequila
1 clove garlic crushed
1/4 tsp fresh parsley or cilantro

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15- 30 minutes in refrigerator.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

Serves 4